Josh works like a controlled tornado. It’s simply impossible to keep up with the way his brain processes information, but I’ve tried. He has a hilariously dark sense of humour and makes the most delectable drinks imaginable.
Kenney is polite, fun and loves to joke around. He’s an incredible young talent with a breathtaking sense of style. We sat down with him to learn about his career and what brought him to the City of Lights.
I think I’ve made over three thousand of them during my years as a bartender. It’s a simple and delicious cocktail that somehow became top of mind, probably thanks to bars like Shady Pines Saloon and The Baxter Inn.
“What’s special about hospitality in Sydney is owner-operated venues, and this was the case at Porteno; it was and still is the coolest mother fuckers I’d ever seen working their arses off to make their dream venue come to life, which really drew me in.”
Al Robertson from Sonny in Hobart stocks hard-to-find and surprising Japanese wines, while in Sydney, you can sip on Sake to a vinyl soundtrack at Ante or tour Japan’s finest whiskies at Bar Besuto.
The inspiration behind the venue is former Rugby League great Tommy Raudonikaus, the quintessential Aussie larrikin whose personality resonates through the room.
Bitters are a concentrated infusion of herbs, roots, and spices that were traditionally used as medicines. Today, they play an integral role in the world of cocktails.
The French 75 is named after a badass gun that was used in World War One to shoot the crap out of tanks and aircraft. It was a mechanical pipe dream used in the war against Germany.
“A friend hooked me up as a barback at Icebergs. Those initial shifts blew my mind! I hadn’t anticipated the level of difference and the concept that the more you learn, the less you know. It was one of the best summers of my life.”
Back in the glory days of The Baxter Inn, Jackson commanded the bar with his incredibly speedy service, his obsession with perfect drinks and his down-to-earth country-boy smile. He’s just taken on the role as General Manager of Bare Bones Ice Co.
The Garibaldi, a simple concoction of Campari and freshly juiced orange, is named after the great Italian patriot Giuseppe Garibaldi.
Situated in the semi-heritage-listed basement of 222 Clarence Street, you can expect an ode to both past and present drinks with a concept that lends itself to all things great about hospitality. “We’re hoping to connect the dots on Clarence Street and extend the precinct,” says Lochy Paech, Owner-Operator.